Keto Snickerdoodles (Grain-Free, Dairy-Free)

Keto-friendly snickerdoodles made with almond flour, coconut oil, and zero-calorie Truvia® Natural Sweetener make for a lighter version of the holiday classic. Bake up a batch to enjoy with friends and family at all your holiday cookie exchanges and feasts!

Every holiday season, all the women in my family get together and bake up a cookie storm. We typically bake the same cookies each year, with various tweaks. I’m sure you can imagine how I insert my own baking theories into the mix by whipping up gluten-free, grain-free, and lower sugar holiday treats.

Snickerdoodles have always been one of my favorite cookies. There’s just no denying the unpretentious deliciousness of a buttery, perfectly chewy yet crispy crinkle cookie that is warmly spiced with cinnamon.

Made with almond flour, coconut oil, and sweetened with Truvia Natural Sweetener, these delicious grain-free snickerdoodles are a carb-conscious approach to the classic cookie. Truvia is a zero-calorie sweetener naturally sweetened from stevia leaf extract, which makes these keto-friendly and perfect for anyone trying to limit their sugar intake during this festive season of sweets.

Let’s bake a batch!

How to Make Keto-Friendly Snickerdoodles:

Add all ingredients for the snickerdoodles to a bowl and stir until a thick, sticky dough forms and all ingredients are well-combined. Cover with plastic wrap (or transfer to a tupperware container) and refrigerate at least 1 hour.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a small bowl, stir together 2 tablespoons of Truvia with 2 teaspoons of ground cinnamon for rolling the cookies.

Grab a piece of dough and roll it into a ball. Roll the ball of dough in the cinnamon/sweetener mixture, then flatten it into a disc shape. Place on the parchment-lined baking sheet and repeat for the rest of the dough. Note that the cookies will spread while baking, so be sure to leave plenty of room between the discs of raw dough.

Bake on the center rack of the preheated oven for 13 to 18 minutes, depending on desired chewiness. I find 15 minutes is perfect.

Remove cookies from the oven and allow them to cool on the baking sheet for at least 15 minutes before serving.

Recipe Adaptations:

Replace the almond flour with hazelnut flour.

To make recipe vegan, replace the egg with one flax “egg”. To do so, stir together 1 Tbsp ground flax seed + 3 Tbsp water in a bowl and allow it to sit for 15 minutes, stirring occasionally, until it reaches the thickness of a beaten egg.

Use ghee instead of coconut oil.

This recipe makes 9 medium-sized snickerdoodles. Double or triple the recipe to make more cookies.

For Rolling:

Instructions

Stir together all ingredients for the cookies in a mixing bowl until a thick, sticky dough forms. Chill the dough in the refrigerator at least 1 hour.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a small bowl, stir together 2 tablespoons of sweetener with 2 teaspoons of ground cinnamon for rolling the cookies.

Form a ball out of a section of the dough (about 1 inch in diameter). Roll the ball of dough in the cinnamon/sweetener mixture, then flatten it into a disc shape. Place on the parchment lined baking sheet and repeat for the rest of the dough. Note: cookies will spread while baking, so be sure to leave plenty of room between the discs of raw dough.

Bake on the center rack of the preheated oven for 13 to 18 minutes, depending on desired chewiness. I find 15 minutes is perfect.

Remove cookies from the oven and allow them to cool on the baking sheet for at least 15 minutes before serving.